How to Temper Dark and Milk Chocolate

By JULIE - 9:54:00 PM


Tempering is a method of heating and cooling chocolate.
Proper tempering gives chocolate a smooth and glossy finish. Tempered chocolate will have a crisp snap and won't melt on your fingers as easily as improperly tempered chocolate.

Tempering Methods
Chop the desired amount of chocolate. Place the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110°for milk chocolate and 115°F for dark.
Place the top pan of the double boiler on a towel. Cool to 95°–100°F. Add the remaining chocolate to the top pan, stirring until melted. The chocolate is ready to be used for molding candies, coating, or dipping.
Method using 2/3 chocolate and adding after melted


Tips for Tempering
  • Do not heat above 130°F since chocolate, is sensitive to heat and will scorch or seize easily.
  • Be sure no liquid gets into the chocolate. This will cause clumping or seizing.
  • if you do not melt the chocolate to 100 degrees it will turn grayish

from http://www.ghirardelli.com/bake/chocolate_tempering.aspx
Ghiradelli's video on tempering 

Don’t forget to “likeus on Facebook.  Let’s be friends on Pinterest and we can follow each other on Twitter and Google Plus.  And check out my other blog OhYou Crafty Gal.  

©Minneapolis Homestead www.theurbanhomestaed.blogspot.com All rights reserved. Photos and content cannot be reproduced




Read More:

  • Share:

You Might Also Like

0 comments

Popular Posts